There are a total of forty-seven hotel rooms. Designer Bill Bensley has integrated opera elements into every detail of the hotel. The corner of the performance area on the first floor separates the open bar from the stage, and the backstage is an all-day restaurant. The dazzling grid ceiling and opera stage scenery, rehearsal stage, dressing room, retro dresses, and dozens of old objects from the French colonial period are all available. Each floor has its own theme of artists, designers, musicians, etc., and even each room has masters of corresponding themes and dramatic scenes of different styles. Overall, it is a medium-sized hotel. It is stunning at first glance. The service details are in line with the price. The selection of spare parts is also in large bottles, which is quite satisfactory. The non-alcoholic mini bar is free and refilled every day. The living room has free afternoon tea, free wine of all kinds in the evening, and all-inclusive snacks. It is worth it from a cost-effective perspective. The surrounding area is an absolutely rich area with various luxury shops. There is a night-time ceremony in the evening. After turning down the bed, It comes with an eye mask and a small gift, and the data cable will be buckled with a leather buckle for you, and the small details are still full.
Capella Hanoi's glorious Koki Japanese food on the B1 floor this year received 1 star. It has only 14 seats and offers a set similar to Omekase. The price is relatively expensive (basic evening set is 5,500,000/person and 8,500,000/person). Reservations can be made by email in advance on February 14 Dinner arrived at 6:30 and it was almost full. The menu is fixed and there are not many choices, but the products are very good.
The basic set meal we chose, the first is two kinds of clam teppanyaki, the second is the sea shrimp teppanyaki with vanilla sauce, the third is the signature Yaeyama beef, the beef nose certification is really speechless, the fourth is 20 minutes to make Koki's signature garlic chicken fried rice, and the final dessert was eaten in the lounge next to it. It was a combination of matcha ice cream daifuku and Japanese hot donuts. In the end, we collected RMB 20 million for champagne and drinking water alone. Thanks to the Japanese uncle chef, he was really handsome.
Breakfast at Capella Hanoi is the all-day dining restaurant Backstage next to the lobby bar on the first floor.
The Backstage restaurant restores the elements of the opera house to the greatest extent, creating a transparent and gorgeous golden hall, decorated with opera costumes, the flowers are yellow phalaenopsis, and the menu is “Diva’s menu”.
Breakfast at Capella never disappoints, almost all are a la carte, and the a la carte menu is simply dazzling. The first page is the Vietnamese specialty Pho, which was rated as the top three Pho food in Hanoi by our guide. There are other traditional delicacies such as baguette sandwiches. In terms of Western style, the breakfast includes fresh oysters imported from France and smoked salmon waffles, which are full of sincerity. The various eggs, especially the eggs Benedict, are superbly made, and the crepes and waffles are also delicious.
The chef is well-known in Vietnam. He can already eat very nice food in the hotel without leaving home. This trip has been very satisfying.
Excellent
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